Examining the Effects of Ethanol Processing and Drying Conditions on the Physical Properties of Distillers Dried Grains with Solubles (DDGS)

This paper experimentally examined the impact of four different drying methods (free drying, press drying, vacuum drying and impingement drying) on paper physical properties including roughness, elongation, air permeance, tearing resistance, tensile index and bursting strength. The handsheets materials are HWBKP (Hardwood Bleached Chemical Pulp), SWBKP (Softwood Bleached Chemical Pulp), CTMP (Chemical Thermo mechanical Pulp) and ATMP (Advanced Thermo Mechanical Pulp). Good experimental data were obtained for the four pulps under different drying conditions. The results of our investigation indicate that press drying have lower surface roughness, elongation and air permeance but higher tearing resistance; the vacuum drying have higher roughness, tensile index and bursting strength; the impingement drying have lower tearing resistance, tensile index and bursting strength but higher elongation and air permeance. Selection of different drying conditions for effective productivity and quality improvement potential is proposed as a direction for the future dryer design.

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Effect of Different Extrusion Processing Parameters on Physical Properties of Soy White Flakes and High Protein Distillers Dried Grains-Based Extruded Aquafeeds

Journal of Food Research ◽

10.5539/jfr.v3n6p107 ◽

2014 ◽

Vol 3 (6) ◽

pp. 107 ◽

Cited By ~ 9

Author(s):

Sushil K. Singh ◽

K. Muthukumarappan

Keyword(s):

Physical Properties ◽

Water Absorption ◽

Bulk Density ◽

Water Solubility ◽

Expansion Ratio ◽

High Protein ◽

Regression Equations ◽

Process Variables ◽

Distillers Dried Grains ◽

Durability Index

Nutritionally balanced ingredient blends for catla (Catla catla), belonging to the family Cyprinidae, were extruded using single screw extruder. The extrusion was carried out at five levels of soy white flakes content (21%, 29%, 40%, 52%, and 59% db), five levels of moisture content (15, 19, 25, 31, and 35% db) and five levels of barrel temperature (100, 110, 125, 140, and 150 ºC) using three different die nozzles (having L/D ratios 3.33, 5.83, and 7.25). Blends with net protein content of 32.5% contains soy white flakes, along with high protein distillers dried grains (HP-DDG), corn flour, corn gluten meal, fish meal, vitamin, and mineral mix. A central composite rotatable design (CCRD) and response surface methodology (RSM) was used to investigate the significance of independent and interaction effects of the extrusion process variables on the extrudates physical properties namely pellet durability index, bulk density, water absorption and solubility indices and expansion ratio. Quadratic polynomial regression equations were developed to correlate the product responses and process variables as well as to obtain the response surfaces plots. The independent variables had significant (P < 0.05) effects on physical properties of extrudates: (i) higher soy white flakes content increased the pellet durability index and water absorption index, but decreased the water solubility index, (ii) higher temperature decreased pellet durability index, bulk density and water solubility index, (iii) increased L/D ratio from 3.33 to 7.25 increased the pellet durability index, expansion ratio but decreased the bulk density of the extrudates.

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Moisture Content and Physical Properties of High-Moisture Agricultural Material Dried by Impinging Stream Dryer

Key Engineering Materials ◽

10.4028/www.scientific.net/kem.728.347 ◽

2017 ◽

Vol 728 ◽

pp. 347-352

Author(s):

Chatchai Nimmol ◽

Thawatchai Kaewkamrop

Keyword(s):

Moisture Content ◽

Physical Properties ◽

Feed Rate ◽

High Moisture ◽

Two Stage ◽

Color Changes ◽

Multi Stage ◽

Short Period ◽

Drying Conditions ◽

Agricultural Material

The objective of this research was to study the drying of high-moisture agricultural material using an impinging stream dryer with multi-stage drying concept. Okara was used in this study as the test agricultural material. Experiments were performed in one-stage and two-stage drying. The final moisture content of the okara at several drying conditions was examined. The physical properties of dried okara were analyzed in terms of color and rehydration ability. It was found from the experiment that with the use of multi-stage drying concept the moisture content of okara could be significantly reduced within a very short period of time. In terms of physical properties, it was observed that the dried okara was darker, redder and more yellow than the fresh okara. Drying at higher temperatures led to higher color changes values of the dried okara. The effect of okara feed rate on the redness and yellowness was not significant, except for the lightness; drying at lower okara feed rates led to a darker dried okara. An increase in the drying temperature and a decrease in the okara feed rate led to a higher rehydration ability of the okara.

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